• Preheat oven to 375°F. Coat 13- x 9-inch baking dish with olive oil; set aside.
• Heat 2 tbsp olive oil in large sauté pan set over medium-low heat; stir in onion, bell peppers and thyme. Cover and cook, stirring occasionally, for 10 minutes or until golden. Add salt, pepper and broth; bring to boil.
• Arrange fillets, slightly overlapping, in prepared baking dish; spoon onion mixture over top. Sprinkle with olives and drizzle lightly with remaining olive oil. Bake for 20 minutes or until fish is opaque in center and flakes easily with a fork.

Recipe Provided by Chef Sharon Sanders